high altitude bread
Hello, I'm fairly new to bread making, but I dove in with both feet and enjoy it thoroughly. This weekend I'll be visiting my mother who lives at about 6800 ft. She really wants us to bake a lot of bread while I'm there and I don't want to let her down with a bunch of sunken or burned loaves. I don't know if it makes a difference, but I mainly work with sourdoughs, often with whole grains. Can anybody offer some advise?